Photo of Winter panzanella by WW

Winter panzanella

8
8
8
SmartPoints® value per serving
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Panzanella isn’t just for summer. Swap in some warm roasted vegies and you can it enjoy all year around.

Ingredients

Eggplant

1 medium, cut into 2cm pieces

Pumpkin

800 g, peeled, deseeded, cut into 2cm pieces

Cauliflower

2 cup(s), (1/2 medium head), cut into small florets

Fennel bulb(s)

2 small, cut into thin wedges

Olive oil

2 tbs

Radicchio

1 bunch(es), cut into thick wedges

Sourdough bread

200 g, (2x100g rolls), torn into coarse pieces

Red wine vinegar

2 tbs

Reduced-fat ricotta cheese

250 g

Fresh thyme

1 tsp, to serve

Instructions

  1. Preheat oven to 220°C. Line 2 baking trays with baking paper. Combine eggplant, pumpkin, cauliflower and fennel in a large bowl and toss with half the oil. Divide evenly between prepared trays. Roast for 15 minutes.
  2. Add radicchio and bread to trays. Roast for a further 10 minutes.
  3. Combine vinegar with remaining oil. Place vegetables and bread in a large bowl. Season with salt and pepper. Add dressing and toss to coat. Serve sprinkled with ricotta and thyme.

Notes

TIP: If radicchio isn’t available, replace with 150g baby spinach leaves. Add with the dressing and toss through the warm vegetables to slightly wilt.